Vegetable beef soup

One of my all-time favorite things to make during the winter is vegetable soup with homemade rolls. Perfect on a cold snowy day. I shared this vegetable soup recipe a few years ago, but thought I would re-share it, since it is one of my favorites to make this time of year!

This ground beef vegetable soup is filled with tons of veggies and my kids even love it. The best part is that the leftovers freeze beautifully. Just place in a zip top bag and then when you’re ready to eat, thaw and reheat. It does have a little bit of a kick to it, so feel free to adjust the spices how you like it.

Another great thing about this vegetable beef soup is that it’s also Whole30 approved. It’s a recipe that I made often when I was doing the Whole30. We usually have it in our monthly rotation too, because it is just that good!

Favorite veggies for vegetable beef soup

The best thing about this vegetable beef soup is that you can add in any veggies that you have on hand! My go-to veggies to add are carrots, celery, potatoes, onion and tomatoes, however feel free to add any others that you prefer. You could also make this vegetarian by omitting the ground beef and adding in 1 extra cup of vegetables.

Carrot

Celery

Potatoes

Onion

Tomatoes

Cauliflower

Zucchini

Squash

Peas

Green beans

Corn

How to make vegetable soup

Scroll down for the printable vegetable soup recipe and video tutorial.

Heat oil over medium heat in large pot. Add onions and cook for 2 minutes. Stir in garlic and cook for 1 more minute. Then stir in ground beef and cook until browned. Drain remaining fat.

Add in potatoes, celery, carrots, rotel, tomato sauce and water and bring to a simmer. Then add balsamic vinegar, chili powder, salt and pepper and stir.

Turn heat to low and simmer for 30 to 45 minutes, until root veggies are fork tender. Stir occasionally.

Top vegetable soup with fresh basil and sliced avocado if desired.

TIP: Add vegetable broth to make this soup stretch even further. You can also make it a vegetarian recipe by omitting the ground beef and adding in more veggies.

Vegetable soup variations

If you’d like to make this a true vegetable soup, feel free to omit the hamburger. However, I like to add it in to make it a little more filling.

Try mixing in other vegetables such as cauliflower, zucchini or squash.

Use sweet potatoes instead of red potatoes.

Use lean turkey or hamburger for less fat.

Top with fresh herbs for more flavor. My favorite is basil, but oregano and parsley work great too.

Can vegetable beef soup be frozen?

Yes, this vegetable beef soup freezes beautifully! Simply place in a zip top bag and store in freezer. Then when you’re ready to eat, just thaw and reheat.

What goes well with homemade vegetable soup?

We love to top this hearty vegetable soup with fresh herbs like basil or parsley. Fresh avocado slices taste great on top as well. We also always serve some type of homemade bread with the soup. Some of our favorites are french bread, garlic bread or rolls. You could even serve the vegetable soup with a baked potato as well.

Hearty Vegetable Soup

Course: Soup

Cuisine: American

Keyword: Hearty Vegetable Soup

Prep Time: 15minutes

Cook Time: 30minutes

Total Time: 45minutes

Servings: 6

Calories: 230

Author: Jamielyn

One-Pot Hearty Vegetable Soup - Easy to make, healthy and completely delicious! This vegetable beef soup is packed full of veggies and is Whole30 approved, gluten-free and paleo.

Ingredients

2-3small potatoes or sweet potatoes, peeled and diced (can also substitute with cauliflower)

1cupchopped celery

1cupchopped carrots

14.5ouncesrotel , or diced tomatoes and green chiles

15ouncestomato sauce

1cupwater

1-2Tablespoonsbalsamic vinegar

1-2teaspoonschili powder, more or less to taste

1/2teaspoonkosher salt, more to taste

1/2teaspoonground black pepper, more to taste

Optional: Fresh basil and sliced avocado for topping

Instructions

Heat the oil in a large pot over medium heat. Add the chopped onions and cook for 2 minutes. Stir in the garlic and cook for an additional 1 minute. Next stir in the ground beef and cook until browned. Drain any remaining fat.

Stir in potatoes, celery and carrots, rotel, tomato sauce and water. Bring to a light simmer and then stir in the balsamic vinegar, chili powder, salt and pepper.

Reduce the heat to low and let simmer for about 30-45 minutes (or until the potatoes and carrots are fork tender), stirring occasionally.

Top with fresh basil and sliced avocado if desired.

Video

Notes

-Feel free to add in a mix of different vegetables or omit the meat and add an extra cup of vegetables.